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20130101
20130131
Search Results 0 to 8 of about 9 (some duplicates have been removed)
, grandmothers and grad fathers skewering the food, fun to see everybody get together. >> we call it suberak. it's cheese turn over, if you want. we make it from scratch. we like to do for la san i can't. >> the amount of love and karin fused in the foods is tremendous. they come in every day to prepare and cook all in preparation for the big festival. * >> nobody stay. you have to come today, tomorrow for the feast. >> what a treat to taste a delicious recipe all made from scratch and passed down through generations. it really makes you appreciate the little things. >> this is the best festival. the food is to die for. it is a marvelous occasion. >> check out some of the food to go options. i describe myself here with a sandwich. all kinds of herbs and spices. this is fantastic. one of the best i've had in a long time. you know it's delicious. i have just enough room for dessert, my favorite part. we're behind the scenes right now watching how all the pastries get made. and we've got a whole array of pastries here just for us. the honey and nuts and cinnamon, all kinds of great ingredients. thi
. is that 15? going to go ahead and call public comment, a number of speakers. david de la torre. lee smith, chris olson, jonathan goldberg, and how about eric arguelo. might be easier if everyone -- speakers want to line up on that side of the room by the tv monitors, that would be great. >>> good afternoon, president fong, chairman fong and members of the commission. my name is david de la torre and i'm here with my friend, we work at the mexican museum. on behalf of the ceo and our staff and board, we are here to thank you
Search Results 0 to 8 of about 9 (some duplicates have been removed)